Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
TO START
STARTER
Artichoke Salad “À La Barigoule” 40.
Lamb’s Lettuce, Pecorino, Black Truffle Vinaigrette, Truffled Brioche
Butternut Squash Soup 24.
Green Apple, Roasted Hazelnuts
Crispy Organic Egg 28.
Parsnip Espuma, Cocoa Nibs, Phyllo
Grilled Octopus 41.
Hummus with Confit Garlic, Chorizo, Lemon
Pink Seabream Carpaccio 42.
Pear, Jalapeño, Coconut Milk and Lemongrass
Foie Gras Terrine 42.
Plum Coulis, Fresh Almonds, Amaretto Jelly
MAIN COURSES
Squid 62.
Orzo, Crispy Vegetables, Red Curry Emulsion
Risotto 42 / 66.
Wild Mushrooms, Aged Parmesan
Roasted Scallops 75.
Crispy Polenta, Pop Corn Espuma
Icelandic Cod 60.
’'Papillote’’ style, Leeks, Shells, Nori
Royal Quail 58.
Cooked on Chest, Cromesquis of Thigh, Butternut Squash Cannelloni with Tarragon Jus
Pork Loin from Beaurivage Farm 66.
Glazed with Sesame, Vegetable Makis, Pork Jus
Roasted Lamb Saddle 78.
Braised Shoulder Ravioli, Roasted Cauliflower with Yogourt, Pomegranate Lamb Jus
Butcher’s Cut PM.
Quebec Lettuce, Choice of One Side, Bordelaise Sauce
Marchand du Bourg Butcher 60-Days Aged Prime Rib (21 Oz) 185.
Béarnaise or Bordelaise Sauce, Choice of Two Sides
Rib (35 Oz, For Two People) 195.
Béarnaise or Bordelaise Sauce, Choice of Two Sides
SIDES 16.
Sautéed Mushroom
Sautéed Potatoes
Seasonal Vegetables
French Fries
Lemon Butter Spinach
CHEESE
Selection of Three Cheeses 21.
Selection of Five Cheeses 32.
DESSERTS
Le Coulant 26.
Chocolate Coulant Cake, French Sea Salt, Caramelized Milk
Pomme, Earl Grey, Sarrazin 24.
Earl Grey–infused Cortland Apple, Apple–Earl Grey Sorbet, Caramelized Buckwheat
Pear, Tonka, Lemon 25.
Pear Confit, Tonka Bean Caramel, Pear Sorbet
Squash, Espelette Pepper, Kumquat 25.
Clementine Jus, Squash Praliné, Kumquat Confit, Squash & Espelette Pepper Sorbet, Crispy Gavotte
Fraîcheur 18.
Assortment of Homemade Ice Creams and Sorbets (3 Scoops)
Tasting Menu 180.
Available Until 9:00 p.m.
Wine Pairing 140.
